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The bark debate is backwards and I'll die on this hill
I was at a backyard cookout in Waco last weekend and a guy hovered over the pit for 2 hours spraying his brisket every 20 minutes, bragging about his "competition bark." I told him he was just steaming the crust off and he got real quiet, then mad. Here's my thing: everyone online acts like wrapping at 165 is gospel, but I've had better luck letting it ride to 175 and not touching it once. The constant spritzing crowd seems more worried about looking busy than eating good meat. Anybody here actually skip the wrap and the spray and get a bark worth talking about, or am I the odd one out?
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